• American households purchase pickles every 53 days.
• More than 67 percent of all households eat pickles.
• Americans consume more than 9 pounds of pickles per person annually.
• Approximately 100,000 to 125,000 acres are devoted to growing pickling cucumbers in the
United States. They are grown in more than 30 states, with the biggest producers being
California, Colorado, Florida, Indiana, Michigan, Ohio, North and South Carolina, Texas and
Wisconsin.
• More than 15,000 acres are used to grow pickling peppers. While this may seem small in
comparison, the acreage increases each year.
• For pickling cucumbers, there is usually a spring and fall harvest depending on the geographic
location. Peppers yield one crop per year.
• Pickles are fat free and low in calories. An average-size dill contains only 15 calories and an
ounce of pickled peppers provides only 7 calories.
• Pickles are low in Saturated Fat, and very low in Cholesterol. It is also a good source of
Vitamin A, Iron, Potassium and Manganese, and a very good source of Dietary Fiber, Vitamin K
and Calcium.
Sauerkraut Facts · Sauerkraut is fat free. · It also is low in calories, with one cup of undrained sauerkraut having only 44 calories,
and one cup of sauerkraut juice has only 22. · It provides almost one-third of the US RDA for vitamin C, plus other important nutrients
including iron, calcium, potassium, phosphorus, thiamin, riboflavin and niacin. One cup
also provides approximately 8 grams of fiber. · Medical and health experts recommend eating several servings of cruciferous
vegetables each week to reduce the risk of cancer of the colon.* Sauerkraut, like
cabbage, Brussels sprouts, cauliflower, broccoli and turnips, is a cruciferous vegetable.
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